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Hearty Butternut Squash Soup

Preheat oven to 425 degrees. Take a small knife and carve an X at the base of the butternut squash. This gives the air an escape route. Brush with oil and place on a baking sheet lined with aluminum foil. Roast in oven for 45 minutes to 1 hour or until soft. Meanwhile, sauté all veggies in butter for about 5 minutes. Then add enough broth to cover the veggies. Add some salt. Bring to boil . . .

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Servings: 8

Prep Time: 00:30

Cook Time: 01:00

Main Ingredients

1 medium carrot sliced

1 small onion sliced

1 celery stalk chopped

2 medium potatoes peeled and cut into large cubes

1 large butternut squash or 2 small

2 tbsp butter

1/2 tsp nutmeg

1 tbsp maple syrup

enough chicken broth to cover the veggies in the pot

salt and pepper to taste

Preparation

1Preheat oven to 425 degrees. Take a small knife and carve an X at the base of the butternut squash. This gives the air an escape route. Brush with oil and place on a baking sheet lined with aluminum foil. Roast in oven for 45 minutes to 1 hour or until soft.

2Meanwhile, sauté all veggies in butter for about 5 minutes in a large pot. Then add enough broth to cover the veggies. Bring to boil then reduce to medium-low and simmer for 40 minutes or until soft.

3Once the butternut squash is soft, cut it in half lengthwise and scoop out the seeds. (You won't be needing those unless you'd like to save and roast them.) Pull the squash away from the skin and place into the pot with the other vegetables. If you find that the squash isn't quite soft enough for the blender, you can add some more broth to the pot and cook everything a bit longer.

4Place all veggies and liquid in a blender (it will take two rounds to get it all) and blend until smooth. Pour back into pot and add spices and syrup - add more if desired.

5Top with crème fraîche and pepitas.

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